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Speckled Trout, Gravlax, and Dill Burgers https://www.metro.ca/userfiles/image/recipes/burger-truite-saumonee-gravlax-aneth-4498.jpg PT30M PT10M PT2H40M
Chop both fish separately with a knife. Mix with remaining ingredients with the exception of pepper, butter and buns. Make four patties and allow to stand at least 2 hours. Oil barbecue grill. Preheat barbecue to medium. Grill pepper on each side. Brush fish burgers with melted butter and place them in the grill basket. Place the basket on the hot barbecue grill and cook for two minutes on each side. Butter and toast inside of buns on upper barbecue rack to prevent condiments from making buns soggy when garnishing.
4
3/4 lb (190 g) speckled trout fillets 2x100 salmon gravlax 1/4 cup (60 mL) shallots 5 tsp. (25 mL) Dijon mustard 2 Tbsp. (30 mL) fresh dill, chopped 1 Tbsp. (15 mL) lime juice 5 tsp. (25 mL) olive oil 1 red pepper, quartered butter sesame seed hamburger buns
Speckled Trout, Gravlax, and Dill Burgers

Speckled Trout, Gravlax, and Dill Burgers

Rate this recipe
1 Vote
  • Lactose-free
4
servings
0:30
Preparation
0:10
COOKING
2:40
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 3/4 lb
    (190 g)
    speckled trout fillets
  • 2x100
    salmon gravlax
  • 1/4 cup
    (60 mL)
    shallots
  • 5 tsp.
    (25 mL)
    Dijon mustard
  • 2 Tbsp.
    (30 mL)
    fresh dill, chopped
  • 1 Tbsp.
    (15 mL)
    lime juice
  • 5 tsp.
    (25 mL)
    olive oil

  • salt and ground pepper to taste
  • 1
    red pepper, quartered

  • butter

  • sesame seed hamburger buns
Imprimer ma sélection

Preparation

Chop both fish separately with a knife. Mix with remaining ingredients with the exception of pepper, butter and buns.

Make four patties and allow to stand at least 2 hours.

Oil barbecue grill.

Preheat barbecue to medium.

Grill pepper on each side.

Brush fish burgers with melted butter and place them in the grill basket.

Place the basket on the hot barbecue grill and cook for two minutes on each side.

Butter and toast inside of buns on upper barbecue rack to prevent condiments

from making buns soggy when garnishing.

Source : Chef Benoit Latulippe

Wine and meal pairing

Fruity and vibrant

Fruity and vibrant

These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.

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© Société des alcools du Québec, 2007

Legal Notice

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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